Pumpkin cake pops weren’t something I grew up making—but the first time I tried them at a friend’s party, I couldn’t stop thinking about how soft, sweet, and perfectly spiced they were.
A little bite of pumpkin cake, wrapped in smooth white chocolate, with just enough orange drizzle to make them look extra special. I knew right away I had to try making them myself.
And honestly? They’re way easier than they look. No stress, no fancy tricks—just simple steps and real ingredients.
Every time I make these, people ask for the recipe before they even finish their first bite. They’re great for parties, gifts, or just when you want something small and sweet that still feels a little extra.
So if you’re in the mood to bake something that feels fun and a little cozy, these pumpkin cake pops are it.
Pumpkin Cake Pops Recipe (Makes 20–24 cake pops)
Ingredients for the Cake:
- 1 cup pumpkin puree (not pie filling)
- ¾ cup light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp ground ginger
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Ingredients for the Binding Mixture:
- 3 tbsp cream cheese, softened
- 2 tbsp unsalted butter, softened
- ½ cup powdered sugar
- ½ tsp vanilla extract
For Coating & Decoration:
- 16 oz white chocolate melting wafers or high-quality white chocolate
- ½ tsp coconut oil (optional, for smoother coating)
- ½ cup orange candy melts or white chocolate tinted with oil-based orange food coloring
Instructions
Step 1: Bake the Pumpkin Cake
- Preheat your oven to 350°F (175°C). Line an 8×8 inch square pan with parchment paper.
- In a large bowl, whisk together pumpkin puree, brown sugar, oil, eggs, and vanilla until smooth.
- In a separate bowl, sift together flour, cinnamon, nutmeg, cloves, ginger, baking powder, baking soda, and salt.
- Gradually add the dry ingredients into the wet mixture, stirring gently until fully incorporated.
- Pour the batter into the pan and bake for 28–32 minutes, or until a toothpick comes out clean.
- Let the cake cool completely before the next step.
Step 2: Make the Binding Mixture
- In a bowl, beat the softened cream cheese and butter until fluffy.
- Mix in powdered sugar and vanilla extract until smooth and creamy.
Step 3: Form the Cake Balls
- Crumble the cooled pumpkin cake finely with your hands or a fork (no large chunks).
- Add in the cream cheese mixture a tablespoon at a time and mix until the cake sticks together when pressed. The texture should be moist, but not wet.
- Scoop about 1½ tablespoons of mixture and roll into smooth balls using your hands.
- Place the balls on a parchment-lined tray and freeze for 20 minutes, or refrigerate for 2 hours to firm up.
Step 4: Coat the Cake Pops
- Melt white chocolate in a microwave-safe bowl in 20-second intervals, stirring each time, until fully melted. Stir in coconut oil if using.
- Using a fork or skewer, dip each chilled cake ball into the white chocolate, coating it fully. Tap off excess and place back on parchment paper.
- Let them sit at room temperature or refrigerate briefly until the chocolate sets.
Step 5: Add Orange Drizzle
- Melt the orange candy melts or colored white chocolate the same way.
- Transfer to a small piping bag or zip-top bag with the corner snipped off.
- Drizzle thin orange lines across each cake pop for that signature look.
Step 6: Final Set and Serve
- Let the drizzle harden completely at room temperature.
- Store finished cake pops in an airtight container at room temp for 2–3 days or refrigerate for up to a week.
How Do You Make Moist Pumpkin Cake Pops From Scratch?
If your cake pops always turn out dry, it usually means the base cake needs more moisture or the binder is too little. Here’s how to get them soft and moist every time:
- Use real pumpkin puree: Canned puree (not pie filling) gives natural moisture and flavor.
- Add oil instead of butter: Oil keeps the cake soft even after chilling.
- Don’t overbake the cake: Bake until just done. Overbaking dries the cake.
- Crumble the cake finely: No big chunks – this helps the binder mix in evenly.
- Mix in enough binder: Cream cheese or frosting should be enough to hold the crumbs together but not too much that it turns mushy.
- Chill before dipping: A short chill helps the pops stay firm but moist inside.
Why Are My Pumpkin Cake Pops Falling Apart?
Cake pops can fall apart if the mix isn’t balanced or if handling isn’t done carefully.
- Too dry cake crumbs: If the cake is dry, the mix won’t hold. Add more frosting.
- Not enough binder: Use enough cream cheese or frosting so the balls stay together.
- Didn’t chill long enough: Chill the balls before dipping so they don’t break.
- Too much coating on the stick: Dip the stick in chocolate first, then insert it – this anchors it.
- Heavy dipping motion: Dip gently and tap off extra chocolate slowly.
Can I Make Pumpkin Cake Pops Without Cream Cheese?
Yes, you can easily make them without cream cheese by using other soft binders.
- Thick vanilla or buttercream frosting: Classic option that holds well and tastes sweet.
- Mashed bananas: Adds moisture and a hint of flavor.
- Greek yogurt (plain or vanilla): Creamy and smooth with less sweetness.
- Sweetened condensed milk: Works in small amounts to bind the crumbs.
- Melted white chocolate: Sticky and great for holding the cake balls together.
Are Pumpkin Cake Pops Suitable For Kids’ Lunchboxes?
Yes, they are kid-friendly and easy to pack, but a few things make them even better for lunchboxes.
- Keep them small: Bite-sized pops are easier for kids to enjoy.
- Wrap each pop individually: Use small plastic wraps or mini snack bags.
- Skip the sticks: Make them into cake balls if sticks aren’t allowed at school.
- Use mild spices: Keep cinnamon and nutmeg light for younger kids.
- Store with a cold pack: If the lunchbox isn’t insulated, keep the pops cool.
How Do I Keep Cake Pops From Cracking After Dipping?
Cracks usually happen because of sudden temperature changes or thick coating layers.
- Don’t freeze the balls for too long: Just 15–20 minutes is enough.
- Let coating cool a little before dipping: Super hot chocolate + cold balls = cracks.
- Thin your chocolate slightly: Add a few drops of coconut oil to help it spread smoothly.
- Avoid multiple dips: One even dip is better than layering.
- Let them dry at room temperature: This prevents moisture build-up or cracking from the fridge.
Can I Use a Box Mix For Pumpkin Cake Pops?
Yes, a box mix works great if you want to save time—but add a few things for better results.
- Choose yellow or spice cake mix: Both go well with pumpkin flavor.
- Replace some liquid with pumpkin puree: This adds flavor and moisture.
- Add cinnamon or nutmeg: Boost the spice level for a stronger pumpkin feel.
- Don’t follow the box instructions fully: Adjust eggs and oil if needed to keep the texture moist.
Do I Need a Cake Pop Maker To Make Pumpkin Cake Pops?
Not at all. A cake pop maker is optional—you can easily make them by hand at home.
- Bake a regular cake first: Use any oven-safe pan.
- Crumble and mix by hand: Just use your fingers or a spoon.
- Roll into balls: Use a cookie scoop or tablespoon for size.
- Chill and dip: Same process, no machine needed.
Can I Make Pumpkin Cake Pops Without Eggs?
Yes, you can skip eggs if you use the right replacement for binding and moisture.
- Mashed ripe bananas
- Unsweetened applesauce
- Plain yogurt
- Buttermilk
- Commercial egg replacer powder
Can I Freeze Pumpkin Cake Pops For Later?
Yes, you can freeze pumpkin cake pops and enjoy them later without losing taste or texture.
- Wrap each cake pop individually: Use plastic wrap or wax paper to avoid sticking.
- Use an airtight container: This protects them from freezer smell or drying out.
- Freeze after coating: Fully dip and decorate the cake pops before freezing.
- Thaw in the fridge: Let them thaw slowly to avoid cracking or sweating.